A few months ago, my local Trader Joe’s started selling their own brand of white whole wheat flour for under $3 per 5-lb. bag.  I didn’t have any particular recipes in mind when I bought it, but now I use it all the time.  Milder in flavor and lighter in color than regular whole wheat flour — but with the same nutritional profile — white whole wheat flour slips easily, often undetected, into all manner of baked goods.

Saturday is pancake day in our house.  This weekend, instead of the usual fluffy, white pancakes, I broke out the white whole wheat and made some light, crispy, 100% whole grain flapjacks.  They were a huge hit.  Served with fresh fruit or a simple compote, they make a hearty, healthy, weekend breakfast.

Cornmeal flapjacks

Adapted from Healthy Eating for Life by Patricia Bertron

Yield:  Makes 16, 3-inch flapjacks, serving 3-4

1 c. milk (cow’s, soy, rice, or nut)

1 1/2 tbsp. maple syrup

1 tbsp. cider vinegar

1/2 c. stone-ground cornmeal

1/2 c. white whole wheat flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. fine sea salt

Safflower or canola oil or butter, for the griddle

In a liquid measuring cup, combine milk, syrup, and vinegar.  Let stand while you measure dry ingredients.

Sift flours, baking powder, baking soda, and salt into a mixing bowl.  Whisk wet ingredients into dry until just combined.

Preheat a griddle or large skillet over medium heat.  Add just enough oil or butter to lightly coat, then ladle in batter to form 3″ circles.  Cook until bubbles rise in center of flapjacks, then flip and cook another minute or two.  Serve immediately.

Refrigerate or freeze any leftovers.  Flapjacks reheat nicely in the toaster oven.